Carley's Ristorante

one 12-ounce meatball, gratineed with provolone cheese, served with marinara, basil pesto and tomato coulis

shaved fennel, apple, caramelized onion jam, pancetta bits and balsamic reduction served on toasted focaccia

kalamata olives, pepperoncini, pickled shallots, prosciutto and provolone stuffed cherry peppers, shaved fennel and radicchio micro salad

skewered with cipollinis and pepperoncinis served aside tomato coulis

smoked shredded mozzarella folded into herbed cream cheese topped with bread crumbs and baked

house-made mozzarella, basil pesto and tomato pinwheel, pan-seared to a crisp, served with marinara sauce and bechamel

thinly sliced and seared eggplant, stuffed with asiago and herbed ricotta, baked with tomato coulis and gratineed with provolone

gorgonzola stuffed olives, rolled mortadella, thinly sliced genoa salami, aged provolone, house made mozzarella and marinated cherry tomatoes

served with a gratineed taleggio crouton

topped with rye croutons and mascarpone cheese

salami, mortadella, roasted red peppers, pistachios, feathered ricotta salata, and arugula in lemon-thyme vinaigrette

dried mission figs, candied walnuts, crumbled goat cheese tossed with emulsified dark balsamic vinaigrette over mixed greens

plum tomatoes, sliced roasted portabellas, shaved prosciutto di parma and house made mozzarella atop mixed greens with carleys italian vinaigrette

chopped hearts of romaine, blistered cherry tomatoes, shredded asiago cheese, focaccia croutons tossed in a lemon-anchovy vinaigrette

pepperoni, grilled cipollini onions, mozzarella and marinara sauce

herbed ricotta, garlic sauteed spinach and roasted cherry tomatoes

sliced roma tomatoes, shaved house pulled mozzarella & chiffonade of basil

house-made pesto, hand pulled mozzarella and marinated cherry tomatoes

sauteed shrimp and scallops with garlic, onions and spicy marinara, served with toasted foccacia

seafood scampi tossed in butter and shaved garlic with white wine sauce over fettucine, finished with parmigianno reggiano cheese

layers of mozzarella, ricotta and provolone cheeses with a traditional bolognese sauce

pasta, roasted chicken, corn, pesto cream sauce

pan- seared shrimp tossed with linguine in roasted garlic oil with basil, blistered tomatoes, kalamata olives, and finished with feathered ricotta salata

ask your server what the chef has prepared today!

portabella mushroom cap stuffed with crab imperial, spinach, roasted red peppers, topped with fontina cheese, and a touch of balsamic reduction

ahi-grade tuna steak, marinated and delicately grilled, served with sauteed winter vegetables and tender potato gnocchi

fresh halibut fillet atop sicilian-style caponata, with seared preserved lemons and olio santo

tender veal cutlet, stuffed with egg, onion, caper, tomatoes and olives served with fettucine and marinara

14 ounce house-cut strip steak with a sweet potato puree and tender marinated grilled asparagus

pan-seared scallops with sundried tomato and leek ravioli, and sauteed vegetables finished with lemon thyme infused olive oil

fillet of red snapper served atop roasted tomato and artichoke couscous finished with lemon-fennel herbed butter

grilled filet of beef atop penne pasta tossed in a gorgonzola cream sauce with caramelized shallots and portobello mushrooms

carleys famous meatball served open-faced on foccacia bread with marinara and provolone cheese

grilled portabellas, mozzarella, artichoke hearts, grilled eggplant with basil pesto on house-made foccacia

grilled chicken, cherry tomatoes, asiago cheese, chopped romaine and caesar in a grilled spinach wrap